Growing up I always seemed to shy away from the ham at holiday meals. Then it hit me one day why I always avoided the ham. As my grandpa was opening a fruit cake (yuck), I yelled out "is that our ham grandpa?" I knew I must have been mistaken when all I heard was people laughing at me. The next day my mom was preparing the table with all the holiday foods and I said "See mom. That looks like what grandpa was opening last night" and mom said "boy, that is ham". But all I could think about was that it had these big pieces of pineapple and things sticking out of it that I swear it looked like that fruit cake grandpa opened.
You can call me weird or whatever you want, but to this day every time I see a ham with all those cloves and pineapple pieces I think back to the fruit cake. Again I say yuck! I have a huge love of ham... well anything that has to do with pork if you want to know the truth. That love of pork set me out on a quest to learn how to make a ham that would make everyone forget about that fruit cake they called ham.
My ham journey has thrown many curve balls, and I was swinging and missing until a few years ago. I was called on to prepare a ham for Thanksgiving, and being the great backyard chef I am, I said I would do it. So over the next few weeks, I broke out my old ball and bat... wait, I mean smoker and sauces. What happened next put me in the record books right there with old number 42 Jackie Robinson. So if you really want to join the hall of fame of your family cooks, follow the below recipe and watch how people place you at the top of the list..
WARNING!! When buying a ham take the glaze packet and throw it in the bottom of the trash can..
1 spiral cut ham
1 cup of brown sugar
1/2 Tbsp of your favorite JAC's Tailgaters favorite seasonings (I don't recommend the steak seasoning for a ham, though)
1 cup of peach glaze recipe- see below.
Preheat smoker to 325 degrees. Don't worry if you don't have a smoker. Just use a grill and set it up for indirect heat. While cooker is coming up to temperature, prepare the ham. Take JAC's Tailgaters Bayou Gold Mustard Sauce and brush it all over ham, even trying to get it in between the slices. Once you have that covered, rub in the brown sugar and seasoning all over it. Once cooker is to temp, place a couple chunks of peach wood (or any fruit wood) on fire and let burn until clean smoke is flowing through the smoke stack. Place the ham on cooker and let cook for two and a half hours. At that point start glazing every 15 minutes for one hour. Check temp on ham and make sure it is between 165 and 170 and glaze is caramelized.
8 oz of peach preserves
3 Tbsp molasses
1 Tbsp of your favorite JAC's Tailgaters favorite seasonings (again, don't use the steak seasoning on this)
1 tsp of Worcestershire sauce.
Combine all ingredients in blender or food processor and blend til smooth.
I promise if you follow this recipe you will be mentioned for years to come and forever be the legend at the holiday gatherings.